Serves: 4
Total Calories: 185
In a small heavy saucepan, boil cream over medium heat for 15 to 17 minutes. Add flour slowly, stirring constantly. In a few minutes, butter will separate from cream and come to the top. Continue to stir and skim off butter set butter aside in small container. Stir in boiling milk blend until smooth and glossy. Ladle the porridge into small individual dessert bowls. Make a slight indentation and add 1 teaspoon of the reserved drawn butter to each. If only a small amount of butter separates from the cream or if there is no separation, use the melted real butter to serve with the porridge. Sprinkle with sugar and cinnamon.
* Whipping cream that has just barely started to sour is best.
This Sour Cream Porridge recipe is from the Never Say Leftovers Cookbook. Download this Cookbook today.
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